Markets are in full abundance, on the other hand, this time of year brings the hottest days. Supplying your body and brain with enough water and salt to function is a daily challenge. Watermelons are here and ready to help. The crisp and sweet flesh of a watermelon is a perfect snack for these hot days!
Do you know about the amazing combination of watermelon and salt? Salt has a way of intensifying sweetness in a dish, thus pairing salt with watermelon makes for a sweeter experience. Plus, our bodies need salt to hold onto water and stay hydrated during these record hot summer days. A watermelon salad is a great way to enjoy this sweet and salty combination—positively impacting your hydration in the process.
You can hand select your watermelons from Two Stones Farm and Mill (North Asheville, West Asheville, and River Arts District markets) and be on the lookout for more watermelons arriving soon—including cantaloupe, honeydew, and Asian melons—from vendors like Flying Cloud Farm (North Asheville and River Arts District markets), Sleight Family Farm (North Asheville Tailgate Market), and Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets).
Look for a yellow spot on the rind when choosing your watermelon. This field spot or “belly” indicates the watermelon was able to fully mature on the vine while soaking up those beautiful sun rays.
When you’re ready to dive into your prized watermelon, start by cutting it in half. Flip and rest the cut side down onto your cutting board before cutting the rind into slices. Place a slice flat on the cutting board and run your blade between the flesh and the start of the white rind. Keep your rind to the side (stay tuned for a pickled rind recipe!) and cut the watermelon flesh into one to two inch cubes. Place your cubes in a large bowl. Repeat on the other half or save the half in your fridge for another day. Rest the cut side on a cutting board or plate before storing in the fridge—or tightly wrap the cut side with plastic before refrigerating to keep it as fresh as possible.
Once you have your watermelon cubed, maybe “taste testing” one or two, it’s time to add ingredients that really make the flavor of the watermelon pop! Go out into your herb garden and pluck off your finest mint leaves and chop into long strips. You can also find fresh mint and other herbs at Gaining Ground Farm (North Asheville and River Arts District markets) and Lee’s One Fortune Farm. Sprinkle the mint into your bowl of chopped watermelon along with a pinch of salt, and lemon juice and zest. Mix until thoroughly combined. You can stop here, or you can add feta cheese from Spinning Spider Creamery and Grassroots Farm & Dairy (both at North Asheville and River Arts District markets) and cucumbers that you can find from a number of vendors.
Remember that watermelon rind you kept? Along with your cucumber, pepper, and onion pickling projects, you can also try your hand at watermelon rind pickling which is great for topping your rice bowls, salads, and sandwiches. Pack one and a half cups of chopped watermelon rind (with the dark green skin peeled off) into a sterilized and heatproof glass jar. Next add equal parts soy sauce, rice wine vinegar, and sugar into a small pot over medium heat– sprinkle in black pepper and sriracha to your taste. Bring vinegar solution to a boil and then slowly pour the hot brine into your prepared jar. Seal your jar, shake gently to cover the rind evenly with brine, then loosen the lid slowly and let cool to room temperature before tightening the lid and transferring to the refrigerator. Let the pickle sit for at least 8 hours before adding to your summer time dishes.
Not feeling the tang of rind pickles or salty watermelon salad? Instead: when you’re grilling your summer meats and veggies, throw your sliced watermelon on with a sprinkle of Well Seasoned Table’s sugar blends, like the Secret Garden Sugar Dust (North Asheville market), for an unconventional, yet delicious dessert.
Also spotted at markets in recent weeks: peaches, nectarines, blueberries, summer squash, zucchini, fennel, cabbage, kohlrabi, broccoli, cauliflower, greens, peppers, tomatoes, eggplant and much more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide at appalachiangrown.org.